Vegan ‘Chicken’ Salad with Rice, Veggies & Beans

This nourishing salad bowl is based on a lunch recipe by sports nutritionist, Caitlin Adler from: 'Building Muscle: A typical day of eating for a vegan bodybuilder'.

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins


  • 125g/4.4oz cooked brown rice
  • 200g/7.05oz vegan tenders (e.g. Sunfed Chicken Free Chicken, Meet Plant Based Tenders, Vegie Delights Chicken Style Fillets, vEEF Crumbed Tenders)
  • 200g/7.05oz mixed leafy greens
  • 75g/2.6oz canned cannellini beans (rinsed & drained)
  • 150g/5.3oz fresh mixed veggies of choice (we used tomato, carrot, cucumber)
  • 70g/2.5oz avocado
  • 50g/1.76oz pickled red cabbage


  • 5ml/0.17oz olive oil
  • 5ml/0.17oz vinegar of choice
  • 15ml/0.5oz tamari sauce


  1. Cook the rice and plant-based tenders as per packet instructions. Set aside.
  2. Prepare all other ingredients: wash and chop all the veggies for your salad. Cube the avocado. Rinse and drain the beans. Mix together all ingredients of the salad dressing in a small bowl or container.
  3. Allow the rice to cool a little before tossing with the leafy greens, veggies and beans in a bowl.
  4. Top with avocado, pickled cabbage, the tenders then drizzle with salad dressing.

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